Description
A flavorful and vibrant Bang Bang Chicken Bowl featuring crispy fried chicken coated in a spicy mayo sauce, served over jasmine rice with fresh vegetables and garnished with sesame seeds. Perfect for a quick and satisfying meal with options to customize the protein.
Ingredients
Scale
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (can substitute with shrimp or tofu)
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil for frying (ensure oil is hot enough before adding chicken)
For the Rice and Toppings
- 2 cups cooked jasmine rice (can substitute jasmine rice for brown rice or quinoa)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds to taste for garnish (optional)
For the Sauce
- 1/2 cup mayonnaise (can use non-fat mayonnaise or plain Greek yogurt)
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Prepare the Chicken: In a large bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until well coated, ensuring each piece is evenly covered.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the coated chicken pieces in a single layer. Cook for 5-7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In a small bowl, mix together mayonnaise, sweet chili sauce, and sriracha until smooth. Taste the sauce and adjust the sriracha to your desired spice level.
- Assemble the Bowls: Start by placing a base of jasmine rice at the bottom of each bowl. Top with the cooked chicken, shredded lettuce, diced cucumber, shredded carrots, and chopped green onions evenly distributed.
- Add Final Touches: Drizzle the prepared spicy mayo sauce generously over the top of each bowl. Garnish with sesame seeds if desired. Serve the bowls immediately for the best texture and flavor.
Notes
- Store uneaten components in airtight containers in the fridge separately. Chicken lasts up to 3 days; vegetables are best consumed within 1-2 days to maintain freshness.
- For a healthier variation, substitute mayonnaise with plain Greek yogurt and use baked or air-fried chicken instead of frying.
- Can easily be made gluten-free by ensuring the cornstarch and sauces used are gluten-free.
- Adjust spiciness by varying the amount of sriracha in the sauce.
- Substitute jasmine rice with brown rice or quinoa to suit dietary preferences.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 recipe)
- Calories: 520
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 27 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
